Yoshinoya Fried Chicken Rice

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. However, now that I am alone outside and want to learn to do it, I just can’t do it well. In order to solve this problem, I will now teach you how to make Yoshinoya fried chicken rice.

1.1 Break the broccoli and cauliflower into small pieces and cut the onion into shreds

2.2 Wash and slice the carrots, trim the edges to create small flowers

3.12 Boil water in a pot, add a small amount of butter and salt, and blanch broccoli, cauliflower, and carrots

4.21 Marinate the chicken thighs with Maggi soy sauce, miso, cooking wine, salt and sugar

5. Marinate the seasoned chicken thighs for more than half an hour (you can add more to remove the fishy smell and add color.)

6. Put oil in a pan, add the marinated chicken thighs after the oil is hot, and fry the chicken skin side down first (note: fry for a while on low or medium heat until the chicken skin turns a beautiful color).

7. Turn the chicken over and continue frying. Fry the other side over medium heat until it turns brown.

8. Add some water (don’t cover the chicken legs), a little soy sauce, sugar (you must add more! The taste will come out), and some cooking wine (you can also add some white wine, but some people don’t like that taste)

9. Then add in and simmer over medium heat for ten minutes

10. Take out the chicken legs, put them on the chopping board, and cut them into small strips with a knife (like Yoshinoya)

Today’s introduction ends here. I wonder if you have learned how to make Yoshinoya fried chicken rice? So as long as you follow the editor's steps, you will definitely succeed. Come on!